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Shahi Tukra (or creamy Pakistani bread pudding)


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Author Topic: Shahi Tukra (or creamy Pakistani bread pudding)  (Read 1523 times)
Ruhi_Rose
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« on: July 12, 2008, 03:12:19 am »




Shahi tukra is a Pakistani dessert made with sliced fried bread, evaporated milk,  sugar, nuts and flavored with saffron and cardamoms.   

This dessert has quite a history.  To put it briefly, it was introduced by the Moghuls.

It's truly a royal dessert, as its name suggests.  The word 'Shahi' means royal and 'Tukra' means morsel or piece.  Thus, Shahi Tukra would be translated as Royal Morsel of this delicious dessert Smiley  It's simple to make and a great dessert for small house parties.

Considering my constant emphasis on health foods, this is hardly one of those to be honest.  But whenever I prepare it in my kitchen, I try to make it as light as I can.  After all, once in a while we can give ourselves a treat with not too bland foods.  In any case, compared to the real rich desserts sold in bakeries and confectionaries, my preparation of Shahi Tukra is pretty light .. and of course the kids love it!

Here are the ingredients you would need.

-  6 slices of white bread, sides removed and cut into halves.

-  Milk - 3 coffee mugs.  If you want to keep the dessert light, and I suggest you do, use 2% partly skimmed milk.

-  Sugar - 10 to 12 teaspoons.

-  Corn or Canola oil for frying the bread.

Saffron.

-  Blanched pistachios, sliced, 1 tea spoon.

-  Blanched almonds, sliced, 1 tea spoon.

-  Raisins, 1 dessert spoon.

-  Cardamoms - 6.

-  Few drops of Kewra water.

-  Pinch of yellow food color.  If you are using Iranian saffron, you will probably not need yellow color because Iranian saffron has the best flavor and gives out a lot of natural yellow color.


And, here's how we prepare this dessert ..

First of all, put the milk in a thick based stainless steel saucepan and bring to boil.  Then lower to medium temperature.  Add a little saffron (just pick a pinch of it with your finger tips and put it in the simmering milk), raisins and cardamoms.  After a little while, lower the heat and simmer on below medium temperature, stirring every now and then to prevent the base of the pan from burning.  Keep simmering till the milk is reduced to two coffee mugs or a little less.   Add a few drops of kewra water and stir.  Add the sugar and stir again.  Remove from cooker and keep aside.  Let it cool a little.

Now fry the bread.  I'm not sure exactly how much oil you might need to fry the bread.  That's because I don't randomly fill up the frying pan and deep fry the bread as most people do.  Instead I keep putting small quantities of oil in the pan so as to fry two pieces of bread at a time on medium temperature till the bread gets those golden brown patches.  When one side is fried, turn and cook the other side.  Yes, the bread soaks the oil quite fast.  When you turn the slices, you may find the pan has gotten too dry and you might need to add a couple of teaspoons of oil.  Try to use minimal of oil to keep the dessert light.

After all the sliced bread halves are fried, arrange them in a large flat plate.  It's okay if a few overlap.

Stir the prepared evaporated milk, which should be quite thick and pour it over the slices of bread evenly.   

Garnish with sliced almonds and pistachios.  Chill in the refrigerator for 2 hours.  Serve cold.

It's delicious beyond description and just melts in your mouth.  You'll call it poetry, not food Smiley Smiley
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Zeynab
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« Reply #1 on: July 15, 2008, 03:33:17 am »

Oh yeah, I've made this many times.  and I love it.  But you're right.  It's way outside the health food category ..
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